4649RE: [Raw Food] Hi I am New
- Aug 24, 2003Fred,
Most certainly you have not upset me. Academically, scientifically and
in dieting knowledge you are my superior.
I share your love of the truth although I perceive the truth as having a
shifting focus. Thus I pitch my efforts in varying directions to
explore and test my perceptions.
This makes truth even more important to me as I spend most of my life
pursuing it. Moreover it changes. And the truth often starts with the
right question. "What should I be eating?" is always a good question.
The answer and the truth vary in accordance with individual
On food combining, I confess I do the minimum of it. Recipes and
smoothies I consider as being appropriate for those who are either not
raw foodists or are in transition. However, I whip up mixtures in a
juicer for guests as a pastime. I even throw an apple into a vegetable
mixture to take the bitterness of a pure vegetables and make a
concoction more palatable. Purists would abhor my heresy and hypocrisy,
especially as I do no more than taste the concoctions I serve.
The upshot is that my guests enthuse about fruit and vegetables. Is that
breaking the rules is sometimes "right"?
I look forward to reading more of your postings, Fred.
From: fred lieberman [mailto:fred_lieberman@...]
Sent: 01 September 2003 14:02
Subject: RE: [Raw Food] Hi I am New
If I have upset you and others, that was not my intension. I was upset
with what I read and expressed my feelings.
I have done a lot of things in my life, which includes being a farmer,
special ed. teacher, even teaching Astronomy and Nutrition on a college
level. I am scientifically oriented. Part of my education includes a
BA in Chemistry and a MS in Biology. My MS major was Human Nutrition.
I was in private practice for a decade as a Clinical Nutritionist, but
never really practiced nutrition. My clients came in with complaints
that no one could solve, so I ended up being a diagnostician and solving
them. The most common causes of their complaints were reactions first
to chemicals then to foods. For about three years, I held workshops
training professionals (doctors, chiropractors, nurses, dentists,
nutritionists...) and non-professionals (mothers whose children were
labeled LD, ED, ADD...) how to identify and address these issues. I
have even seen the energy coming out of my hands accelerate the healing
What was the name of individual in Greek mythology who was in search for
the one person who did not lie or distort the truth? Am I correct to
assume that truth is important to you Peter? Truth is very important to
me. That is where I am at this point in my life. When I do not hear it
especially from so called experts, I get annoyed, even angry. I have
been lied to all my life and I cannot always step aside and say: "So
what." Maybe as I feel better, the distortions of others will no longer
I am not putting Shelton down for his contributions to health during the
time he made the contributions.
What upset me were the inaccuracies stated on the web page.
Distortion of the facts and perpetuation of myths upsets me. The three
best examples of this are fluoride, cholesterol, and vitamins.
Fluoride is a protoplasmic poison. It is as toxic as lead. Large
populations are being forced to consume this substance all their life.
The dangers far out way the so called minor benefits, which in reality,
do not exit. To me, this is absurd. The myth began in the late 1930's
by Gerald Cox, PhD, who worked for a branch of ALCOA. Fluoride is a
byproduct of aluminum production.
The cholesterol hypothesis can best be described as an experimentally
generated disease. Hence perpetuation of the myth. The lesions created
by the experiments do not represent the true pathology as it naturally
occurs in humans. I read the experiments from the medical journals. The
experiments are totally invalid. People are told to go on dangerous
diets, dangerous medication, even niacin (which by the way is not a
vitamin) to lower cholesterol levels.
Over the counter vitamins are not vitamins. They are not the co-enzymes
which bring life to the enzymes in our body. Biochemically speaking,
structurally speaking, they are not in the right form to be considered a
co-enzyme. In fact, B1 as we find it in enriched flour and many vitamin
pills (thiamine mononitrate) as well as thiamine HCl cannot be converted
to the co-enzyme by our body.
I too had my guru's. They have all fallen by the waste side. None exist
anymore. None of them chose to see the whole picture nor the individual
as an individual.
If my crime is not willing to accept untruths and distortion of the
truth, then I am guilty.
This is what I read on the website and this is what upset me.
The web site http://chetday.com/fcnecess.html
"...it important that we exercise some care not to take into the stomach
at the same time foods requiring different and incompatible media...
"Different Foods Require Different Digestive Tasks
It is a fundamental fact in chemistry that alkalies and acids are
opposites; that they neutralize each other. It is a fact in physiology
that all starchy foods digest in an alkaline medium and the
starch-splitting enzyme of the mouth (ptyalin or salivary amylase) is
destroyed by acid, even a mild acid. Therefore, if acids are taken with
starches, starch digestion is suspended. If breads or cereals or
potatoes are eaten with berries or with citrus fruits, or with other
acid-bearing foods, the digestion of these starches is delayed.
The stomach is always acidic. If it is not acidic, you will get sick or
are sick. The stomach is not the place where starches are supposed to be
digested (hydrolyzed). The pancreatic juices do that in the small
The purpose of acid in your stomach is to destroy microorganism, begin
the digestion of protein, indirectly aid in B12 absorption (intrinsic
factor production), and extract the minerals from the foods we eat.
Protein signals the stomach to produce hydrochloric acid. Without the
acid, none of the above will happen.
With the above strategy, how did he expect to extract minerals from the
grains? Since all food contains microorganisms, how was he going to
prevent the wrong culture from getting started in the GI tract?
"Eating Protein and Starches Together Begets Indigestion
It is a fact of physiology that proteins require an acid medium for
their digestion in the stomach. When proteins are eaten, acid is
secreted to enable the enzyme, pepsin, to begin the work of protein
digestion. Now, it is not possible for two processes, that of starch
digestion requiring an alkaline medium for its digestion, and that of
protein digestion requiring an acid medium for its accomplishment, to
both go on in the same stomach at the same time, with any great
efficiency. The rising acidity of the stomach will neutralize the
saliva, destroy the salivary amylase, and bring starch digestion to a
That is exactly what is supposed to happen.
"If no protein is taken with the starch, no acid is poured into the
stomach and starch digestion proceeds on schedule.
In a health person, the stomach is always acidic. Otherwise, we run the
risk of an infection. The stomach is not the place where starch should
be digested. It occurs in the small intestine.
"A Fundamental Rule
The application of this fact of the physiology of digestion is plain:
Eat starch foods at separate meals from acid foods and foods requiring
acid in their digestion.
Perpetuating the myth
"Acid Indigestion Arises From Wrong Combinations
I do not get indigestion. That means this statement is not universally
true. I have gotten heartburn from cottonseed oil (pesticide residues)
found in certain foods. I avoid those foods.
In over a decade of seeing clients, I have never seen anyone with
heartburn nor indigestion ever have a problem with combinations. It was
always due to a chemical in a specific food they ate or a hiatal hernia.
Once the first was avoided and the second was corrected (without
surgery), the symptoms disappeared.
"Retarded digestion favors fermentation and putrefaction of the foods
Fermentation you want. That is how we obtain certain vitamins in our GI
tract. Microorganisms in our digestive tract exist in a symbiotic
relationship with us. We give them the environment and they support us.
Putrefaction or rotting of foods can only occur in the presence of the
wrong type of bacteria. (Check Louis Pasteur - 1822-1895)
Wrong Food Combining Responsible For Much Suffering
Not true. Weston Price (DDS) in the mid to late 20's proved it was
processed foods. By 1930, our soils were depleted of minerals (Check the
Empty Harvest by Anderson and Jensen). Pre-WWII, reactions to foods then
to chemicals were major causes of illness. (Check out The Pulse Test -
Arthur Coca, MD; and T. Randolph, MD, Father of Clinical Ecology).
After WWII, we began to inhale and ingest large amounts of pesticides,
fumigants, formaldehyde, plasticizers, hydrocarbons, chlorine, fluoride,
and other toxic chemicals. In our current time frame, the chemicals we
are exposed to are the major causes of our illness, not wrong food
My mentors taught me that each person is different. One life style does
not fit all condition and individuals. The person in front of me has all
the answers. That is the way I treated each client I saw. In the 13
years of seeing over 1000 clients and many who were not clients,
performing over 48,000 individualized tests, the one conclusion I can
state from experience is: the major cause of illness in our times is an
exposure to one or more chemicals which our body is rejecting. These
substances should not be there in first place.
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